Add Preferred SourceGrandma’s Mashed Potatoes are the ultimate comfort food, and this is my favorite way to make them. With a creamy texture and a rich, buttery flavor, this recipe, passed down through generations, is a classic that never goes out of style. So good and so easy, I know you’ll love these – they’re the best mashed potatoes ever!
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The key to the creamiest mashed potatoes is choosing the right type—Yukon Gold or russet potatoes work best for their fluffy texture. Starting them in cold water ensures even cooking, while boiling them with garlic infuses extra flavor.
For the silkiest consistency, a potato ricer is your best tool. It prevents the potatoes from becoming gluey while keeping them light and airy. Follow this simple recipe for mashed potatoes that are guaranteed to impress.
History
Mashed potatoes have been a staple in kitchens across the world for centuries, but this version likely became popular in the United States during the 1980s. Potatoes, originally from the Andes region of South America, were introduced to Europe in the 16th century and eventually became a common ingredient in American homes. By the 1920s to 1950s, mashed potatoes had firmly established themselves as a comfort food in American cooking, especially as the potato industry grew and home cooks embraced the simplicity and versatility of the dish.
Ingredients
- Yukon Gold potatoes – Peeled and cut into even chunks. (not too small, think the size of half a tennis ball)
- Garlic – Always use fresh garlic. Jarlic doesn’t give the same flavor.
- Salted butter – I cook with salted butter. You can use unsalted but then you’ll need to season the potatoes a bit more when they’re cooked.
- Milk – Whole milk works best for richness; 2% is a safe swap if you prefer lighter potatoes. Warm it before adding to prevent a gluey texture.
- Heavy whipping cream – Adds creaminess and smooth texture; half-and-half works for a lighter option, but the mash won’t be quite as rich. Warm before adding.
- Cream cheese – Let come to room temperature so it blends easily and keeps the mash creamy.
- Sour cream – Stir in at the end to prevent breaking and maintain a smooth texture.
How To Make Grandma’s Mashed Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by peeling and cutting the potatoes into uniform chunks so they cook evenly. I love using a small paring knife with an ergonomic handle for quick, precise cuts.
Place the potatoes and smashed garlic cloves in a large pot. Cover with cold salted water and bring to a gentle simmer. Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
Drain the potatoes thoroughly, then return them to the pot over low heat for 1 to 2 minutes to evaporate any extra moisture. A silicone slotted spoon makes transferring the potatoes easy without losing any of the garlic flavor.
Mash the potatoes using a potato ricer for the smoothest, fluffiest texture. If you don’t have one, a handheld food mill works beautifully too.
In a small saucepan, warm the butter, milk, heavy whipping cream, and cream cheese over low heat until everything is melted and combined. I like using a mini whisk with a silicone handle to keep it silky and lump-free.
Pour the warm butter mixture into the mashed potatoes, stirring until fully incorporated. Then stir in the sour cream until everything is smooth and creamy.
Taste and season with salt and pepper as needed. Serve immediately with extra butter on top for that extra indulgent touch.
These mashed potatoes are creamy, dreamy, and guaranteed to bring everyone to the table with a smile.
Chef Jenn’s Tips
- Yukon Gold or russet potatoes create the best texture—avoid waxy varieties.
- Let the drained potatoes sit in the warm pot for a minute to eliminate extra moisture.
- A potato ricer or food mill ensures smooth mashed potatoes without making them sticky.
- Avoid overmixing to prevent a gummy consistency.
Make It A Meal
These mashed potatoes pair well with roasted chicken, steak, or a holiday turkey. Add gravy for an irresistible finishing touch.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave with a splash of milk, stirring occasionally. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating.
Grandma’s Mashed Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes peeled and cut into even chunks
- 3 cloves garlic peeled and smashed
- ¼ cup salted butter
- ¼ cup milk
- ¼ cup heavy whipping cream
- 2 ounces cream cheese
- ¼ cup sour cream
Instructions
- Peel and cut the potatoes into uniform chunks to ensure they cook evenly.
- Place the potatoes and smashed garlic cloves in a large pot, cover with cold salted water, and bring to a gentle simmer. Cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes thoroughly, then return them to the pot over low heat for 1-2 minutes to remove excess moisture.
- Mash the potatoes using a potato ricer for the smoothest consistency.
- Warm the butter, milk, heavy whipping cream, and cream cheese over low heat until melted and well combined.
- Pour the warm butter mixture into the mashed potatoes, stirring until incorporated.
- Stir in the sour cream until fully blended and smooth.
- Taste and add salt and pepper as needed. Serve immediately with extra butter if desired.
Notes
Chef Jenn’s Tips
- Yukon Gold or russet potatoes create the best texture—avoid waxy varieties.
- Let the drained potatoes sit in the warm pot for a minute to eliminate extra moisture.
- A potato ricer or food mill ensures smooth mashed potatoes without making them sticky.
- Avoid overmixing to prevent a gummy consistency.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.